Slow Cooker Tropical Pulled Chicken – Real Food Whole Life

Slow Cooker Tropical Pulled Chicken

Naturally sweet, tangy and oh-so delicious, Slow Cooker Tropical Pulled Chicken is a breeze to throw together and makes for a healthy dinner everyone will love!

Pulled chicken in the slow cooker. It’s easy to throw together with just a few ingredients, everyone in the family likes it, and the pulled chicken can be served in a number of different ways.

Taking one base recipe and using it in various meals throughout the week is essential for keeping weeknight cooking doable, and is how I stay sane as a working mama, while still eating real food.

Simple, versatile, and so darn delicious, this pulled chicken is amazing served pilled high on buns topped with slaw one night, wrapped in lettuce wraps another, or served with rice and roasted veggies another.

This pulled chicken gets a tropical twist from pineapple and ginger, lending a little natural sweetness and zip without being cloying or spicy. 

It’s a fun way to get a taste of summer, without heating up the kitchen.

I hope you’ll give this one a try soon. Now, let’s make some Slow Cooker Tropical Pulled Chicken!

 


RECIPE & KID-FRIENDLY ADAPTATIONS


1 | Serve the pulled chicken in buns, in bowls, or as a filling for lettuce wraps.

2 | Use boneless, skinless chicken breasts or thighs, whichever you prefer.


THIS RECIPE IS . . .


Naturally Gluten-Free, Dairy-Free, Naturally-Sweetened, Nut-Free and Egg-Free 


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Image of Slow Cooker Tropical Pulled Chicken

Slow Cooker Tropical Pulled Chicken

  • Yield: 4-6 1x


Description

Naturally sweet, tangy and oh-so delicious, Slow Cooker Tropical Pulled Chicken is a breeze to throw together and makes for a healthy dinner everyone will love!


Scale

Ingredients

¼ cup reduced sodium (gluten-free) tamari*

1 (8-oz) can crushed pineapple

2 tablespoons tomato paste

2 tablespoons honey

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons grated fresh ginger

¼ teaspoon kosher salt, plus more to taste

2 pounds boneless, skinless chicken breasts or thighs

5-Ingredient Everyday Creamy Cabbage Slaw, for serving (optional)


Instructions

  1. In a medium bowl, whisk together the tamari, crushed pineapple, tomato paste, honey, garlic powder, onion powder, ginger and salt. Scoop ¼ cup of the mixture and set aside.
  2. Add the chicken to a 6-quart slow cooker. Add the remaining sauce, turning the chicken to coat.
  3. Cover and cook on high for 4 hours or low for 6.
  4. Uncover and shred the chicken with 2 forks. Add the remaining ¼ cup sauce, stirring to combine. Taste and add additional salt if desired.
  5. Serve the chicken warm on buns, in bowls, or in lettuce wraps with Creamy Cabbage Slaw, if desired.

Notes

*Look for gluten-free tamari near the soy sauce. If gluten is not an issue for you, reduced sodium soy sauce may be used in its place.

Serve the pulled chicken in buns, in bowls, or as a filling for lettuce wraps.

Use boneless, skinless chicken breasts or thighs, whichever you prefer.

All slow cookers are different, so you may need to adjust the time up or down depending on your particular model.

 

20 comments to " Slow Cooker Tropical Pulled Chicken "

  • Melissa Gentry

    This recipe is delicious! I made it last week, and my whole family loved it! Even my 4- and 6-year-old daughters! Thank you for another amazing versatile slow cooker chicken recipe! 😘

    • Robyn Downs

      Melissa, yay, I always love hearing that a recipe has been a hit for your family! Hope this keeps you guys well fed this summer. xo

  • Judy

    I made this yesterday and both my husband and I loved it! I didn’t get it in the slow cooker in time, so made it on top of the stove in a large skillet. I added some chopped onion on top of the chicken, covered it, and let it cook down. It was delicious! A sweet potato salad and some leftover Greek salad complemented it well. The chicken was just as good, if not better, for leftovers today. We are definitely adding it to our rotation of meals.

  • Hi Robyn! This recipe looks great, but I was wondering what cut you would recommend if I wanted to use pork instead of chicken. Thanks. 🙂

    • Robyn Downs

      Steph, I’d probably go with 2 pounds pork loin roast or pork shoulder (you may need to play around with the time a little to make sure it cooks through and is shredable.) If you give it a try let us know how it turns out!

    • Katryna

      Would coconut aminos would instead of Tamari so it could be soy free?

      • Robyn Downs

        Katryna, yes, you can sub coconut aminos for the tamari–you’ll likely need to add more salt, and it will be a bit sweeter, but still very tasty!

  • Amy

    Hello there! Could I use coconut aminos instead of the tamari?

    • Robyn Downs

      Amy, yes, though you’ll need to do a little more tinkering with the recipe, since coconut aminos are sweeter and don’t contain as much salt. You might want to add some salt, and then taste and adjust accordingly. Hope you enjoy!

  • Elissa

    I want to make this for a group of 12 people. Can I double the recipe and cook all at once in the slow cooker? Meaning will it all fit and cook ok? Or is it best to do this in two batches? Thank you.

    • Robyn Downs

      Elissa, if you have a 6 quart slow cooker everything should fit. You’ll need to add extra time, so check after the given time in the recipe and then add in increments of 30 minutes until the chicken is cooked to the consistency you like.

  • Lisa

    Made this nice and easy recipe last night and it was a huge hit! My very picky tween and teen daughters AND their super picky dad just loved it and asked me to make another batch to bring for lunches! Thank you 🙂

  • Amanda

    Hey Robyn! I just got the an Instant Pot and was thinking about trying this one it it. Do you think I could use the recipe as written with the enchilada chicken for pressure instructions or should I add some chicken broth?

    • Robyn Downs

      Amanda, I actually think you might be able to do it with just the sauce (without adding any water), because the chicken releases a decent amount of liquid in the cooking process. I’d do high pressure, 15 minutes, quick release. If there’s not enough liquid your IP should alert you, and you can always add additional stock or water. If you try it let us know how it turns out!

      • Amanda

        I am happy to report it was delicious! I did the full recipe for the sauce with the 1.25 lb of chicken breast I had. As you suggested, I did 15 minutes at high pressure and let the steam natural release for 5 minutes before letting off the rest. So good!

  • Melissa Perry

    I made this tonight and it was a hit for my family of four. I’m happy to have left overs too! thank you.

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